\nCook farro according to package instructions in a pot of salted water. Drain and set aside.\nMelt the butter in a large skillet over medium\/medium-high heat. Once the butter is melted, whisk in 2 Tablespoons Hong Kong sauce. Add in the mushrooms and season with 1 teaspoon salt. Let cook, tossing occasionally, until the mushrooms turn deep golden brown and crisp up around the edges, about 8-10 minutes. Using a slotted spoon, transfer the mushrooms to a clean plate.\nReheat the buttery Hong Kong sauce over low heat and whisk in the vinegar and 2 Tablespoons olive oil.\nPlace arugula on a large serving platter or individual plates. Top with farro, crispy mushrooms, dried cherries and freshly-shaved parmesan. Drizzle over your warm vinaigrette and serve immediately.